The strength of the grappa gives a wonderful balance to the creaminess of the goat’s cheese in this dish, and although you could substitute brandy, the ‘kick’ of the grappa is hard to beat. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Make a marinade by mixing the garlic, grappa, olive oil, parsley and a few coarse grinds of pepper. Pour a little of the marinade into a glass or ceramic dish, then gently add the goat’s curd and pour over the remaining marinade.
Cover the dish with plastic film and refrigerate the cheese in the marinade for 24 hours, turning once or twice.
Remove the cheese from the marinade and serve at room temperature with rocket dressed with extra virgin olive oil and a good balsamic or aged red-wine vinegar.
Slabs of bread, brushed with olive oil and toasted in the oven, are a must.
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